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Sunday, April 14, 2013

Mango cheese cake

I am a Mango fan, a die hard fan ! I am not a fruit person, my hubby on the other hand is a fruitoman and he eats all kinds of fruits and the contradiction in our case is, my fruit loving hubby doesnt like mangoes and me who doesnt eat fruits can eat 3-4 mangoes in a go ! Till now I haven't seen any one who doesnt like mangoes so S might fall be a rare species, but the good thing is when we buy mangoes I get to eat most of it as lil A is also not much into mangoes :) Should I say I was gleamed when I saw cheeses cake as this months Baking partners challenge by Swathi of Zest south Indian Kitchen. And among the recipes given there was this Mango cheese cake. I didnt have to think twice to pick my choice so here I am with my Mango cheese cake inspired from Divine taste .

Ingredients

For crust

Digestive biscuits - 250 gm

Butter - 75 gm

For filling

Cream cheese - 200 gm ( I used one tub of philadelphia full fat cream cheese)

Mango pulp - 1 cup

Double cream - 1 cup

Sugar - 1/2 cup

Gelatin - 10 gm ( 1 sachet )

Water - 3-4 tbs

For mango glaze

Mango pulp - 1/2 cup

Gelatin - 5 gm (1/2 of sachet )

Hot water - 1/4 cup

Method

1.Powder digestive biscuits in a mixie/food processor to fine crumbs.

2.Melt butter in a microwave and add melted butter to the biscuit powder and mix well,the biscuit powder will be little moist now.

3.Spread the mixture into a loose bottomed 8 " cake tin and spread evenly. Press them down with a spoon and refrigerate for 1 hour.

4.Allow gelatin to bloom in 3- 4 tbs of water

5.Meanwhile in a saucepan add double cream and when it is about to boil turn of the flame and add gelatin and mix until its completely dissolved.

6.Add mango puree to cream and mix.

7.In another bowl beat cream cheese and sugar for few seconds or mix well with a spoon.

8.Finally add mango -cream mixture to cream cheese and mix well or beat for few seconds.

9.Pour this over the refrigerated biscuit base and chill again 2 hours.

10.Prepare the mango glaze by dissolving gelatin in hotwater and adding it to mango puree.

11.Pour the mango glaze over the set mango cheese filling and refrigerate for 1 hour or until set.